Have you started planning your Thanksgiving feast yet?
Whether you have or haven't you have to add Smoke Salmon Deviled Eggs to your menu! They look so luxurious, but are actually a fairly easy to make recipe.
Back around Easter when I shared the way I make Easy Peel Hard Boiled Eggs I had promised the recipe for these Smoke Salmon Deviled Eggs. Colt had taken photos, and some how the recipe I had written down disappeared. I still don't know where it went.
So as promised I finally remade them, and wrote down the measurements. They are a bit of a twist on my Mother-in-law's classic deviled eggs. She uses sweet pickle juice instead of dill and no herbs, but they are absolutely divine for a basic recipe. I'll have to share the recipe hopefully sooner then later.
If you aren't big on the fresh herbs for a garnish you can use extra smoked salmon like the last photo or just a little cayenne pepper or smoked paprika or you could just add a little of everything!
You'll need 8 Easy Peel Hard Boiled Eggs. You can double or triple this recipe as needed.
Cool in cold ice water after cooking.
Cut eggs in half and remove egg yolks. Set egg whites aside on a platter.
Use a fork or food processor, and break egg yolks up until finally smashed.
Add 1/4 cup Mayonnaise and 2 tablespoons Sour Cream. Using a mixer, hand mixer, or food processor beat until light, and creamy.
I find this makes for a creamier filling then just mixing by hand. Beat until super creamy.
Beat in:
- 2 tablespoons Dill Pickle Juice
- 1 tablespoon Creamed Horseradish Sauce (add more or less to taste)
- 2 teaspoons Mustard ( I used yellow this time, but have used grainy in the past)
- 1/4 teaspoon GranulatedGarlic
- 1/4 teaspoon Cayenne Pepper or Smoked Paprika
- 1/4 teaspoon Ground Pepper
Scrape down sides of bowl, and mix well.
Add:
- 3 ounces Smoked Salmon, Bones and Skin Removed
- 1 tablespoon Finely Chopped Fresh Dill
- 1 tablespoon Finely Chopped Fresh Chives
Beat until well combined. Scrape sides of bowl as needed.
Taste filling, and add salt if needed. The smoked salmon and pickle juice are both salty so it will depend on how salty they both are if you will need any additional salt.
It's much easier to add a little additional salt then to salt early on only to discover your filling is too salty at the end.
Divide filling between eggs. You can use 2 spoons, a large ziplock bag with the corner cut off, or large pastry bag tip to fill eggs.
Dust eggs with Cayenne Pepper or Smoked Paprika. Sprinkle with additional fresh chopped Dill and Chives or...
Or garnish with additional Smoked Salmon. It's absolutely delicious either way!
Refrigerate until cold.
A few more favorite appetizer recipes you might love are:
- Dill Smoked Salmon Dip
- Egg Salad Tomato Bites
- Hot Crab Dip
- How To Assemble The Ultimate Cheese Board with 13 Dips
Deviled Eggs, Smoked Salmon, Salmon, Holiday, Easter, Christmas, Thanksgiving, Recipe, Egg, Appetizer
Deviled Eggs, Recipe, Egg, Thanksgiving, Christmas, Easter, Appetizer
American
Yield: 8 ServingsAuthor: Serena Bakes Simply From Scratch
Pin it
Smoked Salmon Deviled Eggs are a favorite twist on the classic deviled eggs from Serena Bakes Simply From Scratch.
prep time: 3 hour and 15 minscook time: 8 minstotal time: 3 hours and 23 mins
ingredients:
- 8Easy Peel Hardboiled Eggs
- 1/4 cup Mayonnaise
- 2 tablespoons Sour Cream
- 2 tablespoons Dill Pickle Juice
- 1 tablespoon Creamed Horseradish
- 2 teaspoons Mustard (Yellow or Grainy for more bite)
- 1/4 teaspoon Granulated Garlic
- 1/4 teaspoon Cayenne Pepper or Smoked Paprika
- 1/4 teaspoon Ground Pepper
- 3 ounces Smoked Salmon, Skin and Bones Removed
- 1 tablespoon Fresh Dill, Stems Removed and Chopped Finely
- 1 tablespoon Fresh Chives, Chopped Finely
For Garnish
- Additional Smoked Salmon
- Additional Chopped Dill and Chives
- Cayenne Pepper
- Smoked Paprika
instructions
- Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.
- Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.
- Add mayonnaise and sour cream. Beat with a food processor, or mixer, until light and creamy.
- Beat in pickle juice, horseradish, mustard, granulated garlic, cayenne or smoked paprika, and ground pepper. Scrape sides of bowl well.
- Add smoked salmon, dill, and chives. Beat until well combined.
- Taste filling and add salt if needed. The salmon and pickle juice have a tendency to be salty enough.
- Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.
- Dust eggs lightly with cayenne pepper, or smoked paprika.
- Garnish as desired.
- Refrigerate until cold.
NOTES:
Recipes can be doubled or tripled for desired number of eggs.
calories
154
fat (grams)
11
carbs (grams)
1
protein (grams)
8
sugar (grams)
0
https://www.serenabakessimplyfromscratch.com/2018/11/smoked-salmon-deviled-eggs.html
© 2018 Serena Bakes Simply From Scratch
FAQs
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
Is it better to make deviled eggs day before or day of? ›
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
Is it better to make deviled eggs when they are warm or cold? ›
Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).
What is the best piping tip for deviled eggs? ›
Use a pastry bag with a piping tip for a beautiful presentation when filling your deviled eggs. The three tips I use most often are the open star, closed star, and round (usually, ⅜″ or 7/16″, depending on the filling and the size of the well).
What to do when you put too much vinegar in deviled eggs? ›
- If you have added too much vinegar to your recipe, don't panic. There are some simple ways to balance the acidity and save your dish. ...
- - Add some sugar or honey to the dish. ...
- - Add some baking soda to the dish. ...
- - Add some dairy products to the dish. ...
- - Add some herbs or spices to the dish.
Dijon Mustard - Yellow mustard can be used as a substitute. Salt - Be sure to taste the yolk mixture to see if you need any additional salt before filling the eggs. Sweet Pickle Relish Juice- Relish juice is a good substitute for vinegar that many people use when making deviled eggs.
How many deviled eggs per person? ›
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
Why are my deviled eggs runny the next day? ›
Making them too far in advance
Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.
What to use instead of mustard in deviled eggs? ›
What You'll Need
- Large Eggs I used large eggs when testing this recipe.
- Mayonnaise I tried this both with Duke's and Best Foods and both variations were great.
- Apple Cider Vinegar This is the secret ingredient to use in place of Dijon mustard. ...
- Tabasco Or another vinegar-based hot sauce.
Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.
So you've already added too much mayo to your deviled egg filling. Now what? The good news is you won't have to start over. The easiest way to go about, Pantry & Larder shares, is to just add more egg yolks.
Why do my deviled eggs smell? ›
While you want the water to boil, you don't want the eggs to stand in the boiling water for too long. The sulfurous smell comes from eggs that get overcooked during this process. Eggs that are cooked for too long or at too high a temperature will develop a green ring around the yolk. This ring causes that eggy smell.
How do you smash egg yolks for deviled eggs? ›
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
What is the best way to mash yolks for deviled eggs? ›
Once your eggs are cooked, making deviled eggs is easy!
Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.
What does adding vinegar to eggs do? ›
"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."
Why add vinegar to egg mayo? ›
Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.
Why does vinegar help peel hard boiled eggs? ›
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
What happens to egg white when you add vinegar? ›
When vinegar is added to eggs, its acetic acid combines with the calcium carbonate in the eggshell to produce carbon dioxide gas and calcium acetate. This reaction creates an acidic environment in the container, which can cause the egg whites to denature and become opaque and rubbery.
